I've made several versions of this Japanese ice cream before but this is my fav because it's neither cloyingly sweet nor overly rich. The recipe is a la a Philadelphia-style ice cream, comprised of just milk, cream, sugar (no eggs), and flavored with Matcha green tea powder. Simpler is better.
Ingredients:
1 1/2 cups whole milk
1 1/2 cups heavy cream
2-3 tbsp. Matcha green tea powder (according to your taste)
3/4 cup sugar
Pinch of salt
1. Place the milk, cream, sugar and salt in a medium sauce pan over medium heat. As the mixture starts to heat, whisk in the green tea powder, stirring constantly, until the mixture is very hot but not boiling.
2. Remove the mixture to a bowl set over another larger bowl with ice cubes and a bit of water (aka, an ice bath). Let sit until the mixture has cooled.
3. Remove the bowl from the ice bath, cover with plastic wrap and refrigerate 2-3 hours or overnight until thoroughly chilled.
4. Pour the mixture into an ice cream maker and process according to manufacturer's instructions (typically 20-25 minutes). Pour the mixture into a freezer-proof container, cover and freeze at least 3 hours before serving. As with any Philadelphia-style ice cream, it's best to leave the container out at room temp for about 5 minutes before scooping (being eggless, the ice cream will be on the hard side when totally frozen). Bon appetit!
Ingredients:
1 1/2 cups whole milk
1 1/2 cups heavy cream
2-3 tbsp. Matcha green tea powder (according to your taste)
3/4 cup sugar
Pinch of salt
1. Place the milk, cream, sugar and salt in a medium sauce pan over medium heat. As the mixture starts to heat, whisk in the green tea powder, stirring constantly, until the mixture is very hot but not boiling.
2. Remove the mixture to a bowl set over another larger bowl with ice cubes and a bit of water (aka, an ice bath). Let sit until the mixture has cooled.
3. Remove the bowl from the ice bath, cover with plastic wrap and refrigerate 2-3 hours or overnight until thoroughly chilled.
4. Pour the mixture into an ice cream maker and process according to manufacturer's instructions (typically 20-25 minutes). Pour the mixture into a freezer-proof container, cover and freeze at least 3 hours before serving. As with any Philadelphia-style ice cream, it's best to leave the container out at room temp for about 5 minutes before scooping (being eggless, the ice cream will be on the hard side when totally frozen). Bon appetit!
Heat the milk, cream, sugar and salt over medium heat.
Add the matcha green tea powder.
Stir constantly with a wire whisk until the mixture is hot but does not come to a boil.
Pour the mixture into a bowl over an ice bath and let sit until completely cooled. Cover and refrigerate at least 2-3 hours or overnight.
Pour the chilled mixture into an ice cream maker and process according to manufacturer's instructions (usually about 20-25 minutes until the texture is that of a soft serve ice cream).
Pour into a container, cover, and freeze at least 3 hours or until the ice cream is well-frozen before serving.
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